There are some meals that just feel like a warm hug on a cold day. This Chicken and Biscuit Casserole is exactly that. It’s the kind of food that fills your kitchen with an incredible aroma and brings everyone to the table without a second call.
I remember my grandma making something similar. It wasn’t fancy, but it was made with love, and you could taste it. This recipe is my take on that classic comfort, streamlined for a busy weeknight but without sacrificing any of that cozy, homemade flavor.
It’s a complete meal in one dish: tender chicken and vegetables in a rich, creamy sauce, all topped with fluffy, golden-brown biscuits. It’s hearty, satisfying, and surprisingly simple to put together.
What You’ll Need
Gathering your ingredients first makes the whole cooking process feel smooth and easy. Here’s everything you’ll need for this dish.
For the Filling:
- 3 cups cooked, shredded chicken (a rotisserie chicken works perfectly)
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup frozen peas
- 1 teaspoon dried thyme
- Salt and black pepper to taste
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup buttermilk
Tools Required for This Recipe
- Large oven-safe skillet or Dutch oven
- 9×13 inch baking dish (if your skillet isn’t oven-safe)
- Large mixing bowl
- Whisk
- Measuring cups and spoons
- Pastry cutter or two knives
- Baking sheet (optional, for biscuits)
How to Make Chicken and Biscuit Casserole
Follow these simple steps for a perfect casserole every time. Keep it slow, and don’t rush the process; good food takes a little patience.
Step 1: Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
Step 2: In a large skillet, melt the 2 tablespoons of butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes, until they begin to soften.
Step 3: Sprinkle the 1/4 cup of flour over the vegetables. Cook and stir for about one minute. This step cooks out the raw flour taste and is crucial for a smooth sauce.
Step 4: Slowly whisk in the chicken broth, a little at a time, to prevent lumps. Once smooth, whisk in the milk. Bring the mixture to a simmer and let it cook for 3-5 minutes, until it has thickened nicely.
Step 5: Remove the skillet from the heat. Stir in the shredded chicken, frozen peas, dried thyme, salt, and pepper. Mix everything until well combined.
Step 6: Pour this creamy chicken mixture into your prepared baking dish and spread it out evenly.
Step 7: Now, for the biscuits. In a large bowl, whisk together the 2 cups of flour, sugar, baking powder, and salt. Add the cold, cubed butter.
Step 8: Use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
Step 9: Pour in the buttermilk and stir with a fork until just combined. Do not overmix! A slightly shaggy dough makes for tender biscuits.
Step 10: Drop spoonfuls of the biscuit dough over the top of the chicken filling in the baking dish. You should have enough for about 8-10 biscuits.
Step 11: Bake for 20-25 minutes, or until the filling is bubbly and the biscuits are golden brown on top. Let the casserole rest for 5-10 minutes before serving. This allows the sauce to set up a bit.
Pro Tips From My Kitchen
Over the years, I’ve learned a few things that take this dish from good to great. I hope they help you too.
- Use a Rotisserie Chicken: This is my number one time-saving hack. It’s already cooked, seasoned, and tender. Just pull the meat off the bones and shred it. It saves at least 30 minutes of prep time.
- Cold Butter is Key: For the biscuits, your butter must be cold. Straight from the fridge is best. Cold butter creates little pockets of steam as it bakes, which is what makes biscuits light and flaky.
- Don’t Drown the Biscuits: When you place the biscuit dough on the filling, leave some space between them. This allows the filling to vent steam and helps the sides of the biscuits cook through instead of getting soggy.
- Taste Your Filling: Before you pour the filling into the baking dish, give it a taste. Canned broths vary in saltiness. Adjust the salt and pepper now to make sure the final dish is perfectly seasoned.
Substitutions and Variations
This recipe is very forgiving. Feel free to swap things out based on what you have on hand.
| Ingredient | Substitution Idea |
|---|---|
| Chicken | Leftover Thanksgiving turkey |
| Vegetables | Corn, green beans, or mushrooms |
| Biscuits | Store-bought canned biscuits |
| Herbs | Rosemary, sage, or fresh parsley |
For a cheesy twist, add 1 cup of shredded sharp cheddar cheese to the filling or sprinkle some on top of the biscuits before baking.
Make-Ahead Tips
You can easily prepare the chicken filling up to two days in advance. Let it cool completely, then cover and store it in the refrigerator.
When you’re ready to eat, simply warm the filling on the stovetop, pour it into your baking dish, top with freshly made biscuit dough, and bake as directed. The biscuits are always best when made right before baking.
Nutritional Information and Dietary Swaps
Here’s a general idea of the nutritional breakdown per serving. Please note this is an estimate and can vary.
| Nutrient | Estimated Amount |
|---|---|
| Calories | ~550 kcal |
| Protein | ~30g |
| Fat | ~25g |
| Carbohydrates | ~50g |
Need to adjust for a specific diet? Here are some simple swaps.
| Dietary Need | Suggested Swap |
|---|---|
| Gluten-Free | Use an all-purpose GF flour blend for the sauce and a GF biscuit recipe. |
| Dairy-Free | Use olive oil or DF butter, unsweetened almond milk, and a DF biscuit recipe. |
Meal Pairing and Efficiency
This casserole is quite rich, so I love serving it with something simple and green. A crisp green salad with a vinaigrette or a side of steamed green beans or broccoli cuts through the richness perfectly.
To make cooking even faster, use a bag of frozen mixed vegetables (the kind with peas, carrots, corn, and green beans) instead of chopping fresh veggies.
Tips for Leftovers and Storage
If you have leftovers, let the casserole cool to room temperature before covering it tightly or transferring it to an airtight container. It will keep in the refrigerator for up to 4 days.
The best way to reheat it is in the oven at 350°F for about 15-20 minutes. This helps the biscuits crisp up again. You can use the microwave, but the biscuits will be much softer.
Frequently Asked Questions
Q1. Can I use raw chicken?
Ans: It’s best to use pre-cooked chicken. The filling doesn’t cook long enough to safely cook raw chicken through. Using cooked chicken ensures great texture and food safety.
Q2. My sauce seems too thin. What did I do wrong?
Ans: Not a problem! If your sauce is thin, just let it simmer for a few more minutes on the stove. The flour and liquid will continue to thicken as it cooks. It will also thicken more in the oven.
Q3. Why are my biscuits soggy on the bottom?
Ans: This usually happens for one of two reasons. Either the filling was too thin, or the biscuits were placed too close together. Make sure your filling has thickened properly and leave a little space for steam to escape around the biscuits.
Q4. Can I freeze this casserole?
Ans: You can. The filling freezes beautifully on its own. I recommend freezing the filling in a container, then thawing it and topping with fresh biscuits before baking for the best results. Freezing the assembled casserole can make the biscuits a bit dense and soggy upon reheating.
Wrapping Up
This Chicken and Biscuit Casserole is more than just a recipe; it’s a feeling. It’s the perfect answer to a busy day, a chilly evening, or a craving for something deeply comforting and delicious.
I truly hope you give it a try in your own kitchen. There’s nothing better than sharing a warm, homemade meal with people you care about.
If you make it, I’d love to hear how it turned out! Please leave a comment below with your experience or any questions you might have. Happy cooking!
